Detailed Program Schedule

Tuesday, June 9

7:00 AM Light, Healthy New England Breakfast
Campus Center 10th Floor

7:00 AM Registration
Campus Center Auditorium

8:00 AM General Session VII
Campus Center Auditorium
Future Directions: The Power Of The Chef At Street Level
Chefs in the Casual/Casual Upscale segments of commercial dining are innovating menus in increasingly creative ways, resulting in morphing menu parts and a broadening of how both ingredients and cooking methods are perceived and employed.
Based on his most recent street-level research of new restaurants in major U.S. cities, Chef Gerry will provide his perspective on the emerging trends that will shape foodservice in the years ahead, with insights on the foods and flavors that will provide the next wave of opportunity for campus dining menus.

Speaker: Gerry Ludwig, CEC (Gordon Food Service Corporate Consulting Chef, Rockford, MI)

8:35 AM General Session VIII
Campus Center Auditorium
GoPro: An Up Close Look at Protein and the Culinary Professional
Join us for an up close look at as we Go Protein: what it is, where it is, what it means for our health, the planet and the bottom line, and then Go Professional: looking at new ways to provide protein rich foods to today’s student diners.
Speaker: Arlin Wasserman (Founder and Principal of Changing Tastes, Gaithersburg, MD)
Jehangir Mehta (Chef/Owner Graffiti, Me & You, and Mehtaphor, New York, NY)

9:15 AM Industry Presentations

9:30 AM Refreshment and Networking Break
Campus Center Auditorium

9:45 AM Chef Demonstrations III
Campus Center Auditorium

Rau Ram and Saw Tooth: Secrets from the Asian Herb Kitchen
Join awarding winning Chef Mai Pham of Star Ginger and Lemon Grass Kitchen for a lively, inspirational talk and cooking demo on how to build amazing flavors with healthy fresh Asian herbs. Learn simple but high impact ideas on how you can make your menu offerings stand out.

Chef: Mai Pham (Chef/Owner, Lemon Grass Restaurant and Star Ginger, Sacramento, CA)

Fresh Mediterranean
We’ve all heard about the Mediterranean diet and it’s benefits. In this demo, you’re going to see how healthy it is but also how flavorful. Start with the best fresh ingredients, add some herbs, a dash of olive oil and with integrity in the kitchen, you’ll see how to cook one of my favorite pork dishes, Tuscan style.

Chef Joanne Weir (Chef, Television Personality, Cookbook Author, San Francisco, CA)

Vegetarians en vogue… “The rise of plant-forward cuisine”
Chef Petusevsky helped to pioneer the mainstreaming of creative vegetarian cuisine as Corporate Executive Chef of Whole Foods Market. He has since developed comprehensive “plant forward” recipes and programs for diverse clients including: Ritz Carlton Hotels, Bloomin’ Brands, Lettuce Entertain You, and recently one of the largest national vegan restaurant chains, Native Foods Café. In his workshop, Chef Steve will share recipes and techniques he foraged while on writing assignments globally from cultures that are largely “plant forward”. All of Steve’s original roots recipes are operationalized, so they can be incorporated directly into your food service programs. A photographer hobbyist, Petusevsky will share food photos from his culinary foraging journeys and how they were then applied to actual operations in the USA.

Chef: Steve Petusevsky (Chef and Culinary Innovator, Plantation, Florida)

Ramen, A Modern Day Noodle that Took the World By Storm
A quick overview of an original fast food originating in China, and popularized in Japan in the early 20th century, ramen has become one of the most popular foods from noodle shops to high-end restaurants.

Chef: Corinne Trang (Chef, Consultant and Author, New York, NY)

11:05 AM Industry Presentations
Campus Center Auditorium

11:20 AM General Session IX
Campus Center Auditorium

The Dangers of Eating
There are many concerns about the safety of foods from chemical additives to genetically modified crops to antibiotics in animal fed. In addition, all plant and animal foods contain naturally occurring toxic compounds so it sometimes feels that nothing is safe to eat. The reality is that eating is dangerous and food safety is about weighing risks against benefits. This talk will look at why foods are dangerous and how foods can be made safer and yet still taste great.

Eric Decker (Professor and Head of the Department of Food Science, UMass, Amherst)

11:50 AM Refreshment and Networking Break
Campus Center Auditorium

12:05 PM Conversation with Mark Bittman
Campus Center Auditorium

Join American food journalist, author, and New York Times columnist Mark Bittman and Arlin Wasserman of Changing Tastes as they explore our collective journey towards cooking and eating more socially & environmentally responsible cuisine.

Speaker: Mark Bittman (Award-Winning Journalist and Author, New York, NY)
Moderated by Arlin Wasserman (Founder and Principal of Changing Tastes, Gaithersburg, MD)

12:45 PM Lunch
Blue Wall Campus Center

1:45 PM Workshops
Hampshire Dining Commons
Practical Sushi & Japanese Recipe Technique.
Sushi and Japanese cuisine on Campus is in high demand. Providing authentic flavor profiles and techniques has always been a challenge in the college and university environment, until now. In this workshop, Chef Jet Tila will guide you through these ancient techniques and making them practical and delicious for the high volume environment. You will have a better understanding of the fundamental building blocks to creating a successful Japanese program. You will learn how to make sushi rice, maki sushi, Nigiri sushi, and fundamental recipes such as Teriyaki from scratch. Also there will learn Ramen 101.
Chef: Jet Tila (Chef, Consultant, Television Personality, Los Angeles, CA)

“Grab and Go” Indian food today
On my frequent visits to my home in India one of the things that I have noticed changing is the availability of prepared foods. More and more people are joining the middle class that works all day. This has created the need to have ready “grab and go” food. The influence of the western world has led to them create dishes that fit this category without compromising the integrity of the cuisine.

In Mexico you have Burritos, in the middle-eastern countries, the Gyros and in India Kathi Kababs. In the early 1970’s the Frankie was introduced on Beach Candy Beach, Bombay and instantly became the rage. I served them at the Bombay Café for 20 years. The Lamb Frankie was voted as one of the hottest dishes by LA Magazine. Frankies are Rotis or flat breads with an egg wash on the outer layer, wrapped around one of a variety of fillings and seasoned with chutneys.

Traditionally deli meats or cold cuts have not been part of the Indian food scene. Sandwiches have mostly been made with cucumbers and tomatoes. My version uses potatoes, cucumbers, tomatoes, cheddar cheese, onions, mint chutney and a sprinkling of chaat masala to make the perfect Bombay Vegetable Grilled Sandwich.

We will also prepare Lamb kabab sliders with sweet tomato chutney, cabernet infused caramelized onions, goat cheese and arugula served with Masala Fries, a favorite of the patrons of Neela’s in downtown Napa.

Finally we will prepare Vegetable Uppama. Cream of wheat is cooked with a variety of vegetables, mustard seeds, kari leaves, ginger and green chiles. Today airlines in India offer it as a ready bowl for the passengers as a quick satisfying snack.

Chef: Neela Paniz (Chef, Consultant and Cookbook Author, Napa, CA)

Coastal Food from Mexico
Learn how to prepare seafood from Mexico, master the art of “cooking ” raw fish with lime juice for delicious ceviches to soups, one dish meals and amazing fish entrees such as pescado a la veracruzana ! along with salsas and desserts!

Chef: Iliana de la vega (Chef Owner, El Naranjo Restaurant, Austin, TX)

Real Southern Comfort
The American South is known for its incredibly delicious dishes, with a down-home comfort style that can’t be matched anywhere else. Unfortunately, dishes like fried chicken, over-cooked greens and deep-fried bacon-wrapped macaroni and cheese have become stereotypes of Southern food— unrecognizable caricatures, spawned from the myth of “moonlight and magnolia” and combined with a regional deficit of education and profusion of poverty. Historically, Southern cuisine is grounded in agriculture and colored by global culinary influences as a result of 500 years of settlement. Southern foodways have been intensely affected by the dynamic of a social structure fraught with conflict; the contradiction between the realities of privilege and poverty continues to inform the region’s food traditions. The future of Southern food pays homage to these varied influences; celebrates an authentic past based in agriculture and regional ingredients; and highlights community, place, and history.

Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, Georgia)

Simply Mediterranean
Why is Mediterranean food so popular? It might be the creamy pastas, the thin crust melt-in-your-mouth pizza, cheeses like manchego and feta, fresh vegetable salads, lots of herbs, citrus, and a good dose of extra virgin olive oil. Every year I travel and teach around the Mediterranean,- Italy, Spain, Morocco, Provence in the south of France and Greece and I get so excited about this food because the cooks are passionate about using the best and most healthy ingredients. A tomato tastes sweet and with a perfect balance or acidity, fennel is crunchy with a blight licorice flavor and lemons are full of juice. Here, they take what’s fresh from the garden or the market at its peak and cook it simply to bring out the most incredible richness of flavors. If you love these healthy Mediterranean foods, you’re going to love this class!

Chef: Joanne Weir (Chef, Television Personality, Cookbook Author, San Francisco, CA)

Museum of Modern Protein (MOMP)
Seeing a new design through the same kaleidoscope. I shall demonstrate how to cut down on protein from red meat, not removing it completely. I keep the essence of meat, by not inbreeding but marrying him to another protein in the world. The Museum of Modern Protein does not wish to alienate meat but Blend him interestingly with Mushrooms to retain the umami and cross over party lines to meet different proteins in vegetables and grains.

Chef: Jehangir Mehta (Chef/Owner Graffiti, Me & You, and Mehtaphor, New York, NY)

Vegetarians en vogue… “The rise of plant-forward cuisine”
In this seminar, “plant forward” recipes that Chef Steve has placed into numerous operations will be showcased. University dining, large retail supermarket and restaurant chain recipe items will be defined and prepared. Several of the items are universal and can be utilized in multiple menu categories including sandwiches, entrée salads and center of the plate entrees. These recipes were selected because of their unlimited menu usage.

Chef: Steve Petusevsky (Chef and Culinary Innovator, Plantation, Florida)

The Art of Rice Bowl, part 2
Back by popular demand, this fun, inspirational and educational hands-on workshop will guide you through concepts and systems that can help you successfully transform your Asian offerings. Join Chef Mai Pham and her Star Ginger culinary team for this special session featuring not only menu concepts but tips and techniques for delivering great tasting food.

Chef: Mai Pham (Chef/Owner, Lemon Grass Restaurant and Star Ginger, Sacramento, CA)

Flavor Forward – A sustainably fun and playful way to keep your offerings fresh, delicious, and mindful
Join Chef Saran as he showcases the path to making seasonings, herbs and aromatics your go-to tools for the next chapter in our industry. With spices and ancient techniques to garner maximum flavor, you can harness the power likely to define tomorrow’s chef.

Chef: Suvir Saran (Chef, Cookbook Author, Educator, and Farmer, Hebron, New York)

Plated Desserts
This workshop will give participants 100% hands-on experience producing small dessert components in a plated format. Recipes will focus on seasonal utilization of ingredients, controlling portion size, and introducing whole grains.
Chef Stacy Mirabello (Instructor, Johnson & Wales University, Providence, RI)

Sink or Swim: The Future of Fish in the Mediterranean Diet

Chef Diane Kochilas (TV host, Author, Collaborator, Athens, Greece)

Classics will never die. Learn it, eat it, love it.
In this workshop we will learn how to make Roasted Hainan chicken with chicken rice & ginger-chili sauce, Grilled banana leaf wrapped salmon, with red chili-sambal sauce, Chili prawns, “Chap Chye” a classic Nyonya stir fried vegetable dish and Claypot braised E-Fu mein with mushrooms & garlic chives.

Chef: Alexander Ong (Chef Consultant, San Francisco, CA)

Asian Noodledom
Explore the various types of Asian noodles, from Chinese twice-cooked pan-crisped noodles, to Japanese cold soba, stir-fried Korean sweet potato starch noodles, braised Thai-curry rice noodles, Asian dumplings and springs rolls, scallion pancakes, and more. The workshop starts with a quick overview of Asian pantry staples and covers techniques using noodles as a gateway to better understanding Asian flavor profiles.

Chef Corinne Trang (Chef, Consultant and Author, New York, NY)

6:00 PM Cutthroat Finale
Engineering Quad Lawn

The high adrenaline chef-off is back. Each round will feature four competing chefs. Their challenge is to take a mystery basket of ingredients and turn them into a dish that is judged on creativity, presentation and taste with minimal time to plan and execute. Each day’s competition will consist of 1 round of an entrée dish. The chefs will be given a basket containing four ingredients and the dish each competitor prepares must contain each of those ingredients. The competition will incorporate the flavors of the popular television series cut-throat kitchen. Each competitor will have $1000 Chef Dollars at the beginning of the round. Through auctions they can purchase opportunities to sabotage each other to benefit themselves.

6:30 PM New England Clambake
Engineering Quad Lawn

A conference favorite and one you won’t want to miss out on. Enjoy a New England summer tradition featuring fresh lobsters, chowder, steak, local strawberry shortcake, and live music.

9:00 PM UMass Pub
Campus Center 2nd Floor
Enjoy, relax, and network. A light reception with beverages will be provided.